Description
This Mexican Street Corn Dip Has Main Character Energy features irresistible flavors and simple prep. Loaded with corn, jalapeños, cotija cheese, and creamy goodness, it’s perfect for gatherings or a quick snack.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cups frozen or canned corn, thawed or drained well
- 1 jalapeño, seeds and ribs removed and diced small
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper, optional
- 3/4 cup cotija cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the corn, jalapeño, garlic, chili powder, salt, cumin, and cayenne pepper if used. Sauté until the corn is charred, about 8 to 10 minutes.
- Remove from the heat and stir in the cotija, sour cream, mayonnaise, cilantro, and lime juice. Taste and adjust salt if needed.
- Serve warm or cold with tortilla chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra flavor, try adding more spices or toppings like avocado or diced tomatoes.
This dip can be served warm or cold for any occasion.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg